Instructions

1. Ketchup Glaze:2. To make the glaze, mix all ingredients together in a small bowl. Mix well & set aside3. Meatless Loaf4. Preheat the oven to 375 degrees fahrenheit5. Mix the water and flax-seed meal together in a small bowl, set aside for at least 10 minutes (this makes 2 flax eggs)6. Prepare a loaf pan by lining with parchment paper, coat the paper with a non-stick cooking spray. Lining the pan makes it easier to remove after cooking. Set aside.7. In a small bowl, mix the tomato paste, worcestershire sauce, thyme, rosemary, salt & pepper. Set aside8. In a large pan, heat the oil over medium heat. Sauté onion & celery over medium heat for 4-5 minutes, until onions are slightly browned and celery is softened.9. Add the mushrooms & garlic and sauté until the mushrooms are tender, about 4-5 minutes 10. Transfer the cooked mixture into a large bowl. Add the breadcrumbs, flax eggs, quinoa, rolled oats, walnuts and mixture from the small bowl. Combine all ingredients really well. Give a quick taste, to see if it needs anymore salt or pepper, add as needed11. Place mixture into your lined loaf pan. Press down firmly so it molds into pan. Brush top of loaf with the ketchup glaze.12. Bake for 25-30 minutes, until heated through.13. Let the loaf cool for about 10 minutes before trying to remove from pan. Use the paper to pull it up and onto your serving dish. Let sit for another 5 minutes before serving.